Homemade Almond Joys – Don’t Lose This
1 1/4 cup shredded sweetened coconut
1/4 cup sweetened condensed milk *
1/2 teaspoon vanilla
18-36 roasted almonds
2 cups dark chocolate chips or the chocolate of your choice
Optional: 2 tablespoons coconut oil
36 tiny cupcake liners about 1″ in size
Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it’s shape when pressed together.
Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months.